Tuesday, 24 June 2014

E for Eccles Cakes - vegan and savoury with leek, spinach and blue cheese - For the Picnic Game and Eat Your Greens

Eccles cakes - those British pastries packed with dried fruit - have never held much interest for me. Not until I saw the creative Shaheen at Allotment to Kitchen make a savoury version. Fortunately she posted two versions. Once years ago when I bookmarked the recipe for Leek and stilton. Then again recently she posted a Savoury nettle, ground elder and spinach 'Eccles' cake. I found serendipity had presented me with all the ingredients to make a vegan version.

I had Vegusto's vegan blue cheese, Borg's puff pastry and lots of greens. It was meant to be. Especially as I had been wandering what to do with the blue cheese. The vegan stuff really needs to be used in a dish rather than a sandwich. It isn't crumbly and creamy in the way of dairy cheese. But it worked well in this dish. Of course you could deveganise the Eccles cakes and make them with dairy like Shaheen did.

Shaheen had used wild garlic so I thought it was a good way to use my wild garlic salt. Not that I need any help with ideas for using the salt. I put it in everything. And it really does smell strongly of wild garlic.

I loved these Eccles cakes. They have a magnificent combination of indulgent puff pastry, virtuous greens and creamy cheese that gives it oodles of flavour. I think they would be great for entertaining. They look impressive despite requiring very little effort and skill. You could prepare them in advance up until the point where they are baked and pop them in the oven when you friends arrive. I also think they would be a great conversation starter.

Alas I haven't been doing much entertaining of late. Mine were eaten for dinner on the run during Sylvia's dinner and bedtime routine. They deserve better than this. I think a hearty salad and a nice home cooked tomato sauce would be far more respectful.

The next day I heated them up in the microwave for lunch and popped them under the grill to crisp up the tops. You might have noticed that they were rather well browned on top in some of my photos. I don't recommend this method. But between you and me, sometimes there is just not the time and energy. And if you wanted them really quickly or to take out for lunch, I think they would work at room temperature.

I am pleased to be able to send these Eccles Cakes back to Shaheen for a new blog challenge she has started this month called Eat Your Greens. It is a vegetarian event to share ways of serving up green vegies.

I am also sending the Eccles Cakes to Louise at Months of Edible Celebrations for the Picnic Game. My fellow Melbournians will appreciate that it is not at all picnic weather here. But Louise lives on the other side of the world and begins this game each year to celebrate International Picnic Day on 18 June and has the full list up on 1 July in time for National Picnic Month. Bloggers all choose a letter and play along as we used to like when we were kids. Here we go (a few more to be added when they are posted):

Fry leek in olive oil over low heat for about 10 minutes or until soft. Add spinach, salt, parsley and pepper. Stir for a minute or two until spinach starts to wilt and turn off the heat. Cool slightly. Stir in blue cheese and breadcrumbs.

Cut the sheets of puff pastry into four squares. Cut the corners to make the squares a roundish shape. Place a spoonful or two of spinach filling in the middle of each square. Bring the edges together and seal to make a round parcel. Turn over with seam side down and lightly roll with rolling pile to flatten slightly. You should be able to see the filling through the pastry but do not break the pastry.

Place parcels (or eccles cakes) on a lined oven tray with a little space between each. Brush tops with soy milk and sprinkle with sesame seeds. Use a sharp knife to make three slashes in the pastry. Bake for 20 to 30 minutes until golden brown. Serve warm.

41 comments:

Awesome, I have the Cheezley blue cheese in my freezer and have been wondering what to do with it, along with too much puff pastry (when my husband does the shopping, he will buy in bulk if stuff is on special... if I ask for a packet of puff pastry I will get five...)

Thanks Veganopoulous - never thought to put the vegan cheese in the freezer - I have had one stump of leftover cheese go off which was annoying because it is expensive - and lots of puff pastry sounds delicious - though I never use it as quickly as I mean to

Hi Johanna!Impressive indeed!!! Don't you just love it when you have all the ingredients you need and you're actually in the modd to make "the" recipe???

I have never had Eccles cakes but have often heard of them and have always wanted to try them. How wonderful that they will be at the picnic. I must set up close by so I get to sample one, or two, or even three! Bring plenty!

I am so delighted that you are joining us once again for the Picnic Game, Johanna. That's what's so great about a virtual picnic weatherr doesn't matter as much as the those sharing...Thank you so much for sharing..."See" you at the picnic!

Thanks Lorraine - I am not sure the vegan blue cheese was as bitey (or as creamy) as the dairy one - I bought it partly because it was on special and I was curious - it is fun for experiments but I think I prefer the vegusto mozzarella

I've heard of Eccles cakes but I've never had one. I love the list of ingredients and am sure I would really enjoy these. I love how they have blue cheese although I've never tried a vegan blue cheese - must look out for that at the shops xx

Thanks Charlie - I don't think I have tried eccles cakes either - I think I tend to pass them over at a bakery for chocolate cake or a coffee scroll. I think the greens and blue cheese is a really nice combination

Oh Johanna, they look absolutely fabulous, loving the golden crispness on top, even though accidental. Eat them as you wish, just enjoy them! Its a very forgiving and versatile recipe, and I think you would agree. I love you step by step photos too! Thank you so much for sharing and supporting my first ever food challenge #EatYour Greens. I must admit your vegan cheese version sounds utterly delicious.

Thanks Shaheen - it is a versatile recipe - must try some other combinations when I next have puff pastry - I think a pumpkin and blue cheese combo would work well - delighted to be part of Eat Your Greens - looking forward to the round up to see what others have sent in

Thanks Kate - I thought it was a great way to use the blue cheese (though other cheeses would work - wonder how the vegusto mozzarella would work) because I am not so keen on the blue cheese just in a sandwich or on a cracker

I grew up eating Eccles cakes but never seen tried a savoury version. Wild garlic grows near to where I live but it's past it's prime for another year. Still, blue cheese and greens is singing to me :)

Hi Johanna, I love your savory Eccles cake...the name is very unfamiliar to me, but the ingredients are amazing...love the combination, and the cheesy goodness. The best part is the puff pastry dough that is so versatile. You made an incredibly creative, and very tasty little appetizer to munch on. I love the recipe, and will want to make this real soon! See you at the Picnic!Mine is the letter V, (since the M was taken)

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Recipes and reflections in which our vegetarian heroine dreams of being tall and graceful as a giraffe; being a goddess in the kitchen; and being gladdened by green gadgets, green food and green politics because green is the colour of hope. See About Me for more info.